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Recipes

Re-live the Arowhon experience at home with our best-loved recipes. Let the tastes invoked by these recipes carry you back to peaceful moments in the great outdoors.

Arowhon’s Caramelized Apple Tart

Serves 6

Ingredients:

1 cup/238 g

sugar

1 Tbsp

lemon juice

1 lb/454 g

Granny Smith apples, peeled, cored and diced into 1/4 inch slices

1 teaspoon

cinnamon

1 teaspoon

nutmeg

½ cup/119 mL

unsalted butter, melted

4 sheets

phyllo pastry

Method:

Make a slurry of the sugar with a small amount of water, add a few drops of lemon juice, and heat to a light caramel, there will be a visible color change.

Add apples, cinnamon, and nutmeg. Simmer until apples are cooked. Strain out apples and reserve.

Return caramel to a boil, and reduce to a thick syrup. Let cool.

Mix with apples. There will be approx. 3 cups of filling. Because the caramel will draw any remaining juice from the apples and thin the caramel out, let it rest for another 1/2 hour, then strain off the runny caramel and reserve it for sauce.

To assemble, pie brush one phyllo sheet with melted butter, lay another sheet on top, brush with butter again, and add another sheet. Repeat once more so there are 4 sheets together. Cut sheet into 6 x 6 inch / 15 cm squares.

Place the sheet in a muffin cup, lightly pressing the sides down the cup. In the center of the muffin coup, scoop ½ cup / 119 mL of pie filling, brush inside edges of sheet with butter, and bring the edges up around the filling to form a purse. Seal the purse at the top by lightly pressing the edges together.

Bake at 375° F/ 190° C until golden brown.

Remove tart from muffin cup, place on plate, add a little reserved caramel sauce and accompany with old cheddar (we use 6 year old Brittania from Quebec) or ice cream.

Arowhon Pines, Algonquin Park, CANADASummer 2014

Arowhon Pines Wild Rice, Orange & Cranberry Salad

We have been serving this recipe for 35 years. Recently, we added dried cranberries, apricots, fresh orange segments and mint – to keep it moist and provide more zing! Enjoy!

Makes about 2 cups OR 4 portions.

Ingredients:

2 Tbsp

orange juice concentrate

¾ cup

wild rice, cooked

2

green onions, finely sliced

¼ cup

raisins, plumped in hot water and dried

1 Tbsp

olive oil

1 Tbsp

Marukan vinegar

1 tsp

black pepper, coarsely ground

1 Tbsp

fresh mint, chopped

salt to taste

¼ cup

dried cranberries

2 Tbsp

slivered almonds, toasted

1

orange, peeled, in segments

¼ cup

dried apricots, plumped and cut in half

2 Tbsp

honey

Method:

Combine all ingredients well and let sit at room temperature for at least 1 hour. Correct seasonings. Serve at room temperature on a rimmed platter.

Arowhon Pines, Algonquin Park, CANADASummer 2014

Arowhon Maple Pumpkin Cheesecake

This recipe brings together two seasons: Spring's maple syrup and autumn's pumpkins.

Crust

2 cups

graham cracker crumbs

1 tsp

ground ginger

1/3 cup

unsalted butter, melted

Filling

1.25 kg

cream cheese softened (5 x 250g packages)

250 ml

sour cream

550 g

granulated sugar

6

eggs

1/2 cup

all purpose flour

250 ml

fresh pumpkin puree*

1 tbsp

vanilla

3 tbsp

fresh lemon juice

125 ml

pure maple syrup

1 tbsp

ground cinnamon

1/2 tsp

ground nutmeg

1/4 tsp

ground allspice

Method:

To make the crust, in a medium bowl, combine graham cracker crumbs, ginger and butter.Press into bottom of a 10 1/4 inch spring form cheesecake pan and put into freezer whilepreparing the filling.

* To make the pumpkin puree, peel and seed the pumpkin and cut pie pumpkin into 2 inchcubes. Steam for 15-20 minutes until fully cooked. Air dry for five minutes and eitherthoroughly mash or puree in a food processor. Out of season, use canned pumpkin puree.

For the filling, in a large mixer bowl, beat cream cheese, sour cream and sugar onmedium-high speed for 5 minutes. Add eggs, one at a time, beating after each addition.Mix in flour, pumpkin puree, vanilla, lemon juice,maple syrup, cinnamon, nutmeg and allspice. Pour batter over frozen crust.

Bake in a 325°F preheated oven for 65-75 minutes or until the top is light brown and thecentre has a slight jiggle to it. Cool on rack for two hours. Cover with plastic wrap andrefrigerate for at least 8 hours before decorating or serving. Ice top of cake with classic whipped cream topping or pipe a border around the edge.

Bon Appetit!

Afternoon Buttermilk Scones

Picture yourself enjoying these on our dining room verandah. You deserve it after a long day of canoeing and hiking!

Ingredients

3 cups

all purpose flour

1/3 cup

sugar

2 ½ tsp

baking powder

½ tsp

baking soda

¾ tsp

salt

6 oz

butter, unsalted, cold, cut into small pieces

1 TB

grated orange or lemon zest

¾ cups

small plump currants

¼ cup

cranberries

1 cup

buttermilk

2 oz

butter, unsalted, melted, for brushing

¼ cup

vanilla scented sugar, for dusting

Parchment paper

Method:

Preheat oven to 425 degrees (or 350 degrees fan high in convection oven) with racks in the middle.

Stir dry ingredients together in medium bowl.

Work in butter using fingertips, pastry blender or 2 knives, until mixture resembles coarse oatmeal.

Pour in buttermilk, add zest and dried fruit and mix with fork until ingredients are just moistened - you'll have a soft dough with a rough look. Don't over mix!

If it looks too dry, add 1 T buttermilk and knead briefly for about 12 turns.

Roll dough to a 1 inch thickness, and cut 2 inch rounds using a pastry cutter, place on parchment paper covered cookie sheets.

Brush with ½ melted butter amount, sprinkle with 2 T sugar.

Bake 6-8 minutes, until tops & bottoms are golden.

Transfer to racks to cool slightly.

Serve warm or room temperature. Delicious either on their own or with homemade jam!

Homemade Granola

Keeps well refrigerated in an airtight container for 2-3 months.

Yield: 10 cups

Dry Mix:

6 c

organic rolled oats

1 c

bran

1 c

sunflower seeds

1 c

wheat germ

1/2 c

unsweetened coconut

1/2 c

sesame seeds

Wet Mix:

1/4 c

maple syrup

3/4 c

canola oil

1/2 tsp

salt

1 TB

vanilla

Garnish:

2 oz

walnuts (or other nuts of your choice), roughly chopped

1 oz

raisins (washed & dried)

1 oz

currants (washed & dried)

Ahead of Time:

All dried fruit comes sprayed with a preservative. It's most important to always run it under cold water, agitating the fruit until water runs clear, usually several times. Drain and place on towel. Roll up for awhile, preferably the day before. Unroll to finish the drying process, pat dry. P.S. The taste is worth the effort!

Veggie (Pecan) Burgers

We serve these burgers as a vegetarian option at our summer barbecues by the lake.

Use a cast iron fry pan on the barbecue - they don't cook well on an open grill. Serve with a house-made toasted bun with hummus and the regular garnishes. These burgers can also be cooked over the stove on moderate heat, using a cast iron or non-stick pan. They keep well in the freezer.

Method:

To Cook:

Preheat grill or barbecue to moderate (350ºF) temperature and seal steak for five minutes on each side. Cook to desired degree of doneness OR bake in a 400ºF convection oven until medium rare, approximately 8 minutes.

Allow the steak to rest for five minutes before slicing.

To Present:

Slice steak very thinly across the grain and fan out slices on a dinner plate.

Potato, Leek & Onion Gratin

The potato mixture for this recipe can be prepared a day ahead before baking, then covered in plastic wrap and refrigerated. Bring the gratin to room temperature before baking. If you're lucky enough to have leftovers, they keep well for several days in the fridge. Serve with short ribs, grilled salmon steaks or just about anything.

Meanwhile, in a skillet, heat oil over medium heat; cook onion and leek, stirring, for about 5 minutes or until softened. Add garlic; season with salt and pepper to taste. Continue cooking until onions are tender but not browned.